It’s Time to Go Greek

When the open light turns on at The Fat Greek, customers (in person and on the phone) are ready to give their orders.

Known for its authentic Greek food with a Mediterranean twist, The Fat Greek features original recipes that are fresh, healthy and flavorful. Since opening its first location in Kaimuki in 2007, the popular eatery has expanded to Waikiki, Ala Moana and now to its newest home in Kailua which opened in the summer. Additional restaurants are planned for Mililani, Kapolei, Ewa Beach and the North Shore.

Taverna Shrimp ($16)

Mediterranean Crab Cake ($16 entree, $8 appetizer)

Head Chef Cole Caires with Taverna Shrimp

Stuffed Sweet Peppers ($7)

“People are wanting more healthy food, and Greek food is known to be healthy and fresh,” says restaurant co-founder Francois Provenza. Originally from France, Provenza worked in the fashion industry in London before moving to Hawaii in the 1980s. He says he decided to go into the food business because he liked the challenge and noticed a market for Greek food in Hawaii. He spent three years researching Greek food, and partnered with son Oliver Bengough to become co-founders of The Fat Greek. Bengough also is an entrepreneur in the media, film, music and entertainment business, and recently launched Cinemoi, channel 259 on Direct TV.

The Fat Greek offers a great selection of appetizers, salads, wraps and entrees. A must-try is Royal Platter ($38, serves two people), which is an assortment of its top sellers, including four marinated and grilled New Zealand chops, eight delicious jumbo garlic shrimp, hummus, garlic fries, Greek salad, pita and baklava.

Also popular is Taverna Shrimp ($16) consisting of jumbo sauteed garlic shrimp in a flavorful cooked-to-order sauce of fresh tomatoes, onions, garlic, crushed red peppers and feta sauce, and served with basmati rice or penne pasta and house salad.

For appetizers, try Stuffed Sweet Peppers ($7) made with oven-roasted sweet mini red and yellow peppers that are filled with sauteed shallots, garlic and feta cheese, and served with pita bread. And new on the menu is Mediterranean Crab Cake ($16 entree, $8 appetizer) packed with a variety of Mediterranean spices and topped with a homemade aioli sauce.

Dine-in customers also can enjoy BYOB with no cork-age fee. And at the Kaimuki location, work is in progress to extend its space next door for a wine bar to be open in the near future.